Mini chocolate-coffee tigrés
Hey foodies,
This week I have an ultra indulgent recipe for you.
Mini chocolate and coffee financiers :-)
For 18 mini tigrés you will need:
Chocolate-coffee ganache
- 38gr of cream
- 20gr of dark chocolate
- 7gr of milk chocolate
- 1 tsp of coffee flavouring
Financier
- 37gr of butter
- 48gr of icing sugar
- 33gr of ground hazelnuts
- 17gr of flour
- 0.8gr of baking powder
- 1.5gr of salt
- 70gr of egg whites
- 45gr of milk chocolate chips
- Savarin mould 4.1cm in diameter
We will start with the chocolate-coffee ganache so it has time to cool down.
Chocolate and coffee ganache
Bring 38gr of cream and 1 tsp of coffee flavouring to the boil.
Weigh 20gr of dark chocolate and 7gr of milk chocolate into a bowl.
Once the cream and coffee flavouring are boiling, pour them over the chocolate in 3 additions.
Pour a little of the coffee cream, whisk, then add more coffee cream, whisk... and so on.
You will get a smooth and glossy ganache like this.
Cover your mixture with cling film.
Leave to cool at room temperature while you make the financiers.
Now let's move on to the financiers.
Financiers
For 18 mini financiers, we use the Savarin mould of 4.1cm in diameter.
We will start our recipe by making a brown butter.
Cut 37gr of butter into a saucepan and melt it over medium heat. Once the butter has melted, it will start to foam.
Stir it a little, after a few seconds it will start to take on a nice colour and smell of hazelnuts.
Once your brown butter is ready, strain it through a sieve into a container.
Leave it at room temperature.
Preheat your oven to 180°C fan.
In a bowl, mix 48gr of icing sugar, 33gr of ground hazelnuts, 17gr of flour.
Add 0.7gr of baking powder and 1.5gr of salt, to be precise I use a precision spoon scale.
Mix everything together.
Add the brown butter and mix.
Then add the egg whites to your mixture and mix.
Add 45gr of baking-stable milk chocolate chips.
Mix everything together to get a smooth batter.
Place your batter into a piping bag.
Place your mini savarin mould on a perforated baking tray.
Fill your mini savarins with your financier batter.
Bake in your oven at 180°C fan for approximately 12 minutes.
Unmould immediately after coming out of the oven onto a wire rack.
Be careful, your financiers are fragile, you need to be gentle when unmoulding them.
Leave them to cool.
Take your chocolate-coffee ganache and pour it into a piping bag.
Make a hole in your piping bag but not too big. Otherwise it will be tricky to fill your financiers without making a mess.
Fill your mini financiers with the chocolate-coffee ganache.
Here is the result, little tigrés, utterly indulgent.
Perfect with coffee, you'll see they won't last long before they're all eaten up.
They keep for 3 days in an airtight container in the fridge.
I hope you enjoy this recipe.
Have a great Sunday, foodies :-)
Sophie
P.S. All the equipment used can be found at the bottom of the recipe.
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Comments
Question de Petra
By: Petra S. On 2023-02-15Bonjour, tout d'abord merci pour vos recettes , c'est top. pour cette recette j'ai eu un souci :pas assez de pâte (qui était très,très liquide. ( j'ai utilisé high protéines blanc d'oeufs de la Migros). Le gout était bon mais avec seulement la moitée de la moule. oû est mon erreur? Merci pour votre réponse.
Replied by: Laura On 2023-02-15
Replied by: Petra S. On 2023-02-15